Stracciatella Soup – Italy’s Egg Drop Soup for Healing
A light and nourishing Italian egg drop soup, Stracciatella is a protein-packed, comforting bowl of goodness made with whisked eggs, parmesan, and broth. Perfect for cold days, quick meals, or a soothing dish when you're feeling under the weather.
Ingredients
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 2 large eggs
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg optional, for warmth
- 1 cup fresh spinach optional, for extra nutrients
- 1 teaspoon fresh parsley or basil for garnish
Instructions
Heat the Broth
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Season with salt, black pepper, and nutmeg for added depth.
Prepare the Egg Mixture
- In a small bowl, whisk together eggs and grated Parmesan cheese until smooth.
- If using spinach, chop it finely and add it to the egg mixture.
Create the Egg Ribbons
- Reduce the broth to a low simmer.
- Slowly drizzle the egg mixture into the pot while stirring gently in one direction.
- The eggs will form delicate ribbons as they cook instantly in the hot broth.
Serve & Garnish
- Ladle the soup into bowls and top with fresh parsley or basil.
- Serve hot with crusty Italian bread or toasted crostini.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- For a richer texture, stir in a splash of heavy cream.
- For meal prep, store in an airtight container in the fridge for up to 3 days.